Blueberry Johnnycakes
Johnnycakes, believed to be the precursor of the pancake, date back to the 1700s and are typically made with cornmeal and either water or milk. Though they used to be fairly flat griddle cakes, our johnnycakes contain eggs, butter, and leavening, so they taste somewhat like a cross between pancakes and corn bread. Adding blueberries makes them even better.
Recipe information
Yield
makes about 20 johnnycakes
Ingredients
Preparation
Step 1
Combine the flour, cornmeal, sugar, baking powder, and salt in a large bowl; set aside.
Step 2
Using a whisk or a mixer set on medium speed, beat the eggs in a bowl for 1 minute, or until frothy. Add the buttermilk and butter and mix well.
Step 3
Add the egg mixture to the flour mixture. Beat with a whisk or a wooden spoon for a minute, or just until the ingredients are combined.
Step 4
Preheat a stove-top griddle or skillet over medium heat, or an electric griddle to 400°F, testing to make sure it’s hot enough for a drop of water to bounce on it.
Step 5
Lightly butter the griddle. Using a ladle, form johnnycakes on the griddle, using 1/4 cup batter for each johnnycake. Sprinkle each johnnycake with 5 or 6 blueberries.
Step 6
When several bubbles pop on the top surface of the johnnycakes, flip them with a spatula and cook until golden brown on the other side. Brush the johnnycakes with a little melted butter before serving.
